Optimization of Osmotic Dehydration of Sapodilla (Achras zapota L.)

Coimbra, Lívia Muritiba Pereira de Lima; Zagmignan, Adrielle; Gomes, Paulo Victor Vieira; Araujo, Jânaira Farias; Santos, Gabrielle Damasceno Costa dos; Miranda, Rita de Cássia Mendonça de; Salgado, Silvana Magalhães; Andrade, Sâmara Alvachian Cardoso; Silva, Luís Cláudio Nascimento da

doi:10.3390/foods11060794

Cited by 3 publications

(2 citation statements)

References 43 publications

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“…The botanical classification of chicozapote fruit is currently a subject of discussion. Several authors assert that it falls within the berry category ( 10–14 ) whereas others suggest that it may be more appropriately classified as a drupe ( 15 ). The fruit may be round, oblate, or oval; ranges from 5 to 9 cm in diameter and weighs 70–300 g ( 5 ).…”

Section: Introductionmentioning

confidence: 99%

Manilkara zapota “chicozapote” as a fruit source of health-beneficial bioactive compounds and its effects on chronic degenerative and infectious diseases, a review

Rivas-Gastelum,

Garcia-Amezquita,

Garcia-Varela

et al. 2023

Front. Nutr.

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Manilkara zapota “chicozapote” is an autochthonous evergreen tree from the Southern regions of Mexico, Belize, and Guatemala. Currently, it is widely distributed and extensively grown in Mexico and Southeast Asia. Traditionally, different structures of the plant have been used for medical purposes; seeds have diuretic and purgative properties, aiding in digestive complications and eliminating bladder and kidney stones. Tree bark has antidiarrheal, antipyretic, antibiotic, and astringent properties. Fruits and leaves have been used to treat cold, cough, diarrhea, indigestion, fever, hemorrhages, wounds, and ulcers. Chicozapote fruit is yellow and brown, with an oval shape and rough peel, it is an excellent source of nutrients, such as sugars, proteins, amino acids, and minerals, and is rich in phytochemical components, such as flavonoids, phenolic acids, and tannins. These bioactive compounds exert several biological activities, i.e., as an antioxidant, antidiabetic, antimicrobial, anti-inflammatory, cytotoxic, and anti-arthritic agents, to name a few. These beneficial properties assist in preventing chronic and degenerative diseases, such as cancer, diabetes, neurological, infectious, and cardiovascular diseases. The use of chicozapote is still limited to its fresh form, and its non-edible structures produce a lot of waste. Therefore, an alternative valorizing and preserving strategy is to use the fruit as a raw source to design functional foods and pharmacological products. Here, the nutritional and phytochemical profiles and the current view regarding methodologies and conditions, for the extraction and characterization of its bioactive compounds, are described, and focus is placed on their multiple biological effects and specific functional mechanisms.

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Section: Introductionmentioning

confidence: 99%

Manilkara zapota “chicozapote” as a fruit source of health-beneficial bioactive compounds and its effects on chronic degenerative and infectious diseases, a review

Rivas-Gastelum,

Garcia-Amezquita,

Garcia-Varela

et al. 2023

Front. Nutr.

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“…Moreover, a reduction in moisture content lowers the refrigeration load during freezing, the size of ice crystals, and the cost of packaging, distribution, and storage [9,[16][17][18]. Other advantages of the ODF process are the simplicity of the treatment, the reduced energy and cost as compared to common drying and freezing techniques (a savings of 27% for dehydrofreezing as compared with conventional freezing), the inhibition of enzymatic browning, and the minimum loss of natural flavor and color due to the mild temperatures that are usually used [11,18,19]. ODF has been successfully applied to apples [20,21], strawberries [22], carrots [23], broccoli [18], mangoes [24], and pears [25], but there are only a few studies on mushrooms.…”

Section: Introductionmentioning

confidence: 99%

Combined Effect of Bioactive Compound Enrichment Using Rosa damascena Distillation Side Streams and an Optimized Osmotic Treatment on the Stability of Frozen Oyster Mushrooms

Stavropoulou,

Giannakourou

2023

Applied Sciences

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Oyster mushroom (Pleurotus ostreatus) is the second most widely cultivated mushroom worldwide but has a short shelf-life due to its high moisture content. Osmodehydrofreezing, including a step of osmotic dehydration (OD) prior to freezing, can be applied to extend product shelf life and preserve its quality characteristics. In this study, the effect of glycerol concentration (30–50%), temperature (30–50 °C), and immersion time (20–190 min) on mass transfer properties (WL, SG, aw, %moisture content, salt intake) and important quality indices (color and texture) was investigated. Experiments were conducted using a Box–Behnken Design with three factors at three levels, second order equations were used to describe all measured parameters (following the Response Surface Methodology principles), and preselected desirability functions were used to set the acceptability criteria for optimization. The optimized conditions were found to be 38.7 °C, 30% glycerol, and 130 min of immersion time. To maximize OD effect, an initial step was investigated, using the side streams of rose flowers distillation (ODR samples), aiming at enriching samples with bioactive compounds. Frozen OD and ODR samples demonstrated a significant improvement in color and texture retention, and suffered from a reduced drip loss after thawing, compared to their untreated counterparts.

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The mathematical model of drying melon pulp by the convective method

Kizatova¹,

Baikenov²,

Baigenzhinov³

et al. 2022

Potr. S. J. F. Sci.

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Melon is a dessert loved by many, captivating with its thick aroma and delicate honey taste. The juicy, fragrant pulp is not only delicious but also very useful for dietary purposes, with a therapeutic effect on diseases of the liver and kidneys, anaemia, rheumatism and cardiovascular disorders. This storehouse of vitamins is especially rich in potassium and iron salts, pectins, fibre, easily digestible sugars, proteins, starch and other elements necessary for health. This article presents the results of a study of the Myrzachulskaya melon variety and establishes the optimal parameters for drying the pulp, pre-treating melons with 99.5% ethanol before drying. Twenty drying experiments were carried out, in which the parameters of the operating variables, namely temperature, air velocity and sample size, were varied according to the compiled mathematical processing planning matrix. Drying caused a decrease in biologically active compounds, affecting some antioxidant properties (vitamin C content, total phenol content and antioxidant capacity) of melon pulp. As a result, the optimal parameters were established, at which samples of dried melon pulp showed insignificant losses (up to 1%) in the total content of phenolic compounds, carotenoids and ascorbic acid. The optimal parameters for drying melon fruits are a temperature of 55 °C, a drying time of 11 h and a slice thickness of not more than 0.5 cm.

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Optimization of Osmotic Dehydration of Sapodilla (Achras zapota L.)

Cited by 3 publications

References 43 publications

Manilkara zapota “chicozapote” as a fruit source of health-beneficial bioactive compounds and its effects on chronic degenerative and infectious diseases, a review

Manilkara zapota “chicozapote” as a fruit source of health-beneficial bioactive compounds and its effects on chronic degenerative and infectious diseases, a review

Combined Effect of Bioactive Compound Enrichment Using Rosa damascena Distillation Side Streams and an Optimized Osmotic Treatment on the Stability of Frozen Oyster Mushrooms

The mathematical model of drying melon pulp by the convective method

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